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Mighty 25lb Bolognese Lasagna
Mighty 25lb Bolognese Lasagna

Before you jump to Mighty 25lb Bolognese Lasagna recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

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A massive amount of electricity is actually consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. Always keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.

As you can see, there are many little things that you can do to save energy, and save money, in the kitchen alone. Green living is not that hard. A lot of it really is basically utilizing common sense.

We hope you got benefit from reading it, now let’s go back to mighty 25lb bolognese lasagna recipe. To make mighty 25lb bolognese lasagna you need 19 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Mighty 25lb Bolognese Lasagna:
  1. Take 3 lbs lean beef
  2. Get 2 lbs Italian sausage
  3. Get 3-28 oz cans of crushed tomatoes
  4. Take 3-6 oz cans of tomato paste
  5. You need 4 lbs low moisture shredded Mozzarella
  6. Provide 2 lbs shredded provolone
  7. Take 4 lbs ricotta cheese
  8. Get 4 large eggs
  9. Take 3 TBS olive oil
  10. You need 1 TBS black pepper
  11. Provide 1 TBS salt
  12. Prepare 1 TBS red crushed pepper
  13. Get 4 TBS freezed dried basil
  14. Get 2 TBS Italian seasoning
  15. Use 2 TBS parsley
  16. Use 1/4 cup minced garlic
  17. Prepare 1 1/2 cups minced onion
  18. Use 1 cup water
  19. You need 3 (9 oz) boxes of lasagna noodles
Instructions to make Mighty 25lb Bolognese Lasagna:
  1. Get all your inventory together, make sure you didn't forget anything. You will need (2) 9x13x2 pans or (1)17x14x3 used here today. Large skillet to fit 5lbs of meat. 8qt pan for sauce mix and extra large bowl for cheese mix.
  2. Add 1 to 2 tablespoons of olive oil and heat pan. Add the meat and mash around until its browned.
  3. While meat is cooking, minced up a large onion, add spices into two containers, one is for sauce mix other is for cheese mix.Sauce mix: 1/2 tablespoon of black pepper, 1/2 tablespoon of salt, 1 tablespoon red crushed pepper, 2 tablespoonz of basil, 1 tablespoon of Italian seasoning, 1 tablespoon of parsley. Cheese mix: 1/2 tablespoon of black pepper, 1/2 tablespoon of salt, 2 tablespoons of basil, 1 tablespoon of Italian seasoning and 1 tablespoon of parsley.
  4. Add crushed tomatoes, tomato paste, spices and drained cooked meat to 8qt sauce pan. Add 1 tablespoon of olive oil to a clean pan and sweat onions until they start to become translucent. Add into sauce mix. Put this on medium/low and stir occasionally for 45 mins.
  5. While sauce mix is doing it's thing, grab extra large bowl.. I needed a bigger one.. add ricotta cheese, spices, 2lbs of mozzarella and 1lbs of provolone and mix well.
  6. Add 1 tablespoon of olive oil to the pan, coating it with a paper towel. 5 layers going in..add about 2 tablespoons of water on noodles each layer.. not a lot. Start with adding a layer of sauce mix. Following with a layer of lasagna noodles. Next cheese mix, noodles, sauces, cheese, noodles, sauce, cheese, noodle sauce, cheese, noodle, last bit of cheese mix. Should be 1/2 inch from the top of pan left for next step.
  7. Layer on 2lbs of mozzarella cheese and final 1 lb of provolone cheese. Give the pan a good shake and press down lightly on cheese to fill in the voils and remove any air bubbles. Place toothpicks to keep aluminum foil from sticking, add foil and let sit in the fridge for minimum of 8hrs.
  8. Preheat oven to 375° and bake for 90 minutes.
  9. Remove aluminum foil and continue to bake another 40 mins.
  10. Ready to serve, let cool for 20 mins.

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